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QQI Level 6 Conducting Food Standards Auditing

AIMS

This programme is designed to enable learners to acquire the knowledge, skills and competence necessary to develop and conduct food standards audits and to evaluate the findings of the audits. This information may then be used to drive improvements in standards.

PROGRESSION

Successful completion of the programme may allow the learner access to further training leading to a range of QQI awards on the National Framework of Qualifications in various disciplines.

WHO IS THIS COURSE DESIGNED FOR

Those wishing to acquire the knowledge, skills and competence necessary to develop and conduct food standards audits based on quality management systems.

Suitable for food safety managers, head chefs and HACCP Professionals.

This course will enable participants to evaluate the findings of audits and develop supporting documentation to verify and validate operational processes and practices in the workplace.

COURSE OBJECTIVES

Be able to understand international and national standards for food standards auditing

Recognise the importance of auditing a Food Safety Management/HACCP system

Understand the role and responsibilities of the auditor in conducting an effective audit

Understand the differences between first, second, third and fourth party audits

Be familiar with the requirements of the BRC Technical Standard, Issue 7, ISO 22,000 Food Safety Management System and other relevant Irish standards (IS 340:2007 & IS 341:2007)

Have the competence to design an internal audit programme while understanding the importance of planning audits

QQI Level 6 Conducting Food Standards Auditing

Designing Food Safety Management Systems

Have you done previous HACCP training at management level? Are you looking to expand your knowledge of HACCP and food safety systems?

This advanced HACCP course is just the programme for you.

You will explore how risk assessment can provide food safety preventative controls and improve systems and procedures; investigate how food fraud can be a threat to your business and understand your legal responsibilities.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

Understand and complete a hazard analysis based on risk, appreciating the importance of hazard prevention, process hazard analysis and threat assessment [TACCP]

Designing Food Safety Management Systems

In-House Training

Based on your requirements, we can develop a custom-made training programme and deliver it specifically for your employees at your chosen location – giving them the exact skills and knowledge they need.